TBeef meat samples including boneless neck, chuck and
rounds along with associated fats were obtained from local
markets of Cairo, Egypt, and used for preparing beef sausage
samples. All subcut fat and inter-muscular fat were also
included as fat sources. The beef meat and fat tissue were
transported to the laboratory using an ice box. Different ingredients
used in preparing beef sausage samples e.g. table salt,
starch and spices mixture such as black pepper, red pepper,
nut meg and ginger were obtained from local market of Cairo,
Egypt.